Tangent–did you know you can bake bacon or sausage? I discovered that last year, and it has changed my world. Now I never deal with those impossible-to-scrub frying pans. Instead, I just line a broiler pan with aluminum foil, and washing dishes is a breeze.

Anyway, while the sausage is baking, I start chunking up my bread. I think the recipe calls for about 10 slices, but I call for about 14 slices. Who needs recipes? Bread is too yummy to skimp.

Once the crusts are removed and the bread is cubed, I toss half the bread into a greased cake pan like so:

Next I chop up the sausage (one pack of little sizzlers), as well as some velveeta cheese (I don’t really measure… about 4-6 oz. I suppose).

Tangent #2–Can you tell I got a new camera for my birthday? It’s a perfect gift now that our little one will be here in less than five months!

Like bread, I don’t believe in skimping on cheese.

Once I’ve added the sausage and cheese to the pan, I top it with the remaining bread and cover with a mixture of 12 eggs + two cups milk. I looks kind of nasty at this point. See what I mean?

Next, I sprinkle on some cheddar cheese (or whatever’s in the fridge), just in case the velveeta didn’t do the trick.

Usually I push the bread down into the egg mixture so it’s not as crunchy on top. It’s good either way, though.

If I’m making this for breakfast, I whip it up the night before and pop it in the fridge (raw) until morning. We’re big fans of breakfast for dinner, so sometimes it goes in the oven right away.

Once it’s baked at 325 degrees for about 50-60 minutes (I just keep checking until the egg is jiggle-free), it comes out a golden brown:

Pair this with some fresh fruit or pull-apart caramel rolls, and you’ll have some happy eaters.